Combine the flour, salt and sugar.
Grate the butter, a little at a time over the flour mixture and toss. Repeat until all butter is grated.
Rub the butter into the flour mixture until it appears shaggy.
Make a small well in the middle and add the ice water.
Stir with a wooden spoon to pull mixture together. Then press mixture into the sides of the bowl to form a dough ball.
Wrap dough in plastic and chill for about an hour before rolling out.
On a lightly floured surface, roll out the dough to a 12-13" circle. Flour top and fold into quarters. Place center point into center of pan that has been sprayed with Baker's Joy or another non-stick spray. Unfold and gently allow crust to fall into place without stretching it. Let the excess overhang the edges and trim off anything over an inch.
Tuck overhanging crust under edge of pie pan and crimp with fingers, press edges with a fork, or use a spoon and gently press crust against the edges of the pie pan(shown in post).
Beat an egg white till frothy and brush it onto the edges and interior pie shell liberally. Chill in fridge for at least 15 minutes. Now would probably be a good time to preheat oven and crumble the topping.